Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Vegan lentil empanadas are the perfect cozy comfort food. After making them dozens of times, I’ve discovered the trick to the flakiest crust and most flavorful filling. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Beef Stir Fry with Vegetables and Strawberry Cheesecake Breakfast Rolls.
Why This Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri Is Pure Comfort
- Easy to make with simple ingredients
- Flavorful and satisfying
- Perfect for meal prepping and freezing
What You'll Need for Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Lentils
- Potatoes
- Onion
- Garlic
- Tomatoes
- Empanada dough
- Cumin
- Paprika
- Oregano
- Chili powder
- Vegan butter
- Olive oil
- Optional: Chimichurri sauce
- Optional: Vegan sour cream
- Optional: Fresh cilantro
đź“ť Ingredient Notes
- Lentils: Green or brown lentils work best.
đź›’ Tools & Equipment I Recommend
- Food processor — Saves time and ensures consistent dough texture. → See on Amazon
- Rolling pin — Helps roll out dough evenly. → See on Amazon
How to Make Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Cook lentils and potatoes: Boil lentils and potatoes until tender. Drain and set aside.
- Prepare filling: Sauté onions, garlic, and spices. Add cooked lentils, potatoes, and tomatoes. Simmer and mash slightly.
- Make empanada dough: Mix flour, salt, and vegan butter. Add water and knead until smooth.
- Assemble empanadas: Roll out dough, cut circles, fill with lentil mixture, and fold into half-moons. Seal edges with fork.
- Bake: Brush with olive oil, bake at 375°F (190°C) for 25-30 minutes or until golden.
Cook's Tips for Perfect Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Common mistake and fix: Don't overfill empanadas. This makes them difficult to seal and can cause the filling to leak.
- : For a crispier crust, brush empanadas with aquafaba mixed with olive oil before baking.
- : To make ahead, assemble empanadas, freeze, then bake from frozen, adding a few extra minutes to baking time.
Storing & Reheating Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Short-Term Storage
Store in an airtight container in the fridge. Store leftover empanadas in the fridge for up to 5 days. Make-ahead tip: Empanadas can be assembled up to 2 days ahead and refrigerated or frozen.
Freezing Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Freeze uncooked or cooked empanadas for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a spicier filling, add diced jalapeño or a pinch of cayenne pepper.
- Best substitution: Use canned lentils for a time-saving shortcut.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If empanadas are browning too quickly, tent with foil or reduce oven temperature.
Want to level up this recipe?
Aquafaba — A plant-based egg replacer that helps bind and crisp empanada dough. → Check price on Amazon
Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Ingredients
Main Ingredients
- Lentils
- Potatoes
- Onion
- Garlic
- Tomatoes
- Empanada dough
Seasonings
- Cumin
- Paprika
- Oregano
- Chili powder
- Vegan butter
- Olive oil
Optional Toppings
- Chimichurri sauce
- Vegan sour cream
- Fresh cilantro
Instructions
- Cook lentils and potatoes: Boil lentils and potatoes until tender. Drain and set aside.
- Prepare filling: Sauté onions, garlic, and spices. Add cooked lentils, potatoes, and tomatoes. Simmer and mash slightly.
- Make empanada dough: Mix flour, salt, and vegan butter. Add water and knead until smooth.
- Assemble empanadas: Roll out dough, cut circles, fill with lentil mixture, and fold into half-moons. Seal edges with fork.
- Bake: Brush with olive oil, bake at 375°F (190°C) for 25-30 minutes or until golden.
Notes
- Chef tip: For a spicier filling, add diced jalapeño or a pinch of cayenne pepper.
- Best substitution: Use canned lentils for a time-saving shortcut.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If empanadas are browning too quickly, tent with foil or reduce oven temperature.
Storage
- Fridge: Store leftover empanadas in the fridge for up to 5 days.
- Freezer: Freeze uncooked or cooked empanadas for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
- Make ahead: Empanadas can be assembled up to 2 days ahead and refrigerated or frozen.
Nutrition Per Serving
- Calories: 220
- Protein: 8g
- Fat: 8g
- Carbs: 30g
- Fiber: 5g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri FAQs
Yes, assemble and freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few extra minutes to baking time.
Overworking the dough can make it tough. Be gentle when kneading and rolling.
Yes, air fry at 375°F (190°C) for 10-15 minutes or until golden and crispy.
Freeze uncooked or cooked empanadas on a baking sheet, then transfer to a freezer bag once solid. Reheat from frozen as needed.
Yes, canned lentils can be used for a time-saving shortcut. Drain and rinse before using.
A Warm Final Note
I can’t wait for you to try Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
